Heat butter in a skillet over medium heat. Add the onion and saut until golden. Stir in the garam masala (or spices) and curry powder; cook, stirring, for 1 minute. Stir in the broth and squash and bring the mixture to a boil. Reduce heat to low and cook for about 10 to 15 minutes, until squash is tender. Allow it to cool somewhat. Transfer a third of the soup to a food processor or blender and pure until smooth. Repeat with the remaining soup. Reheat before serving.

Serve this frittata for breakfast, brunch, or a simple dinner. Italians serve it at room temperature, but you may want to serve it hot. Garnish with cherry tomatoes or salsa if you like.

2 teaspoons olive oil

2 tablespoons chopped onion or sliced scallions

1/4 pound mushrooms, thinly sliced

1 medium crookneck squash or zucchini, thinly sliced

1 cup chopped spinach or tender chard leaves

1 tablespoon minced fresh parsley

1/2 teaspoon minced fresh basil or oregano

Salt and freshly ground black pepper, to taste

3 large eggs, lightly beaten with 2 teaspoons water

2 to 3 tablespoons shredded Gruyre or Parmesan cheese

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Add onion and mushrooms and saut for two minutes. Add the squash, spinach or chard, parsley, basil, salt, and pepper. Saut for about 2 minutes, or until the vegetables are crisp-tender. Pour in the eggs, cover and cook for about 2 minutes, or until eggs are almost set.

If you have a broilerproof skillet, sprinkle the frittata with cheese and broil until set. If not, position a plate over the skillet and turn over. Slide the frittata, cooked side up, back into the skillet and cook until set.

Sprinkle with cheese, cover, and cook for 1 or 2 minutes me, or until the cheese melts.

QUICK MEALS

An easy stir-fry that doesn't require endless chopping

of multiple ingredients

Stir-Fried Sea Scallops with Asparagus

1 pound sea scallops, rinsed and patted dry

1 tablespoon minced fresh ginger

3 tablespoons soy sauce

3 tablespoons peanut or vegetable oil

3 cloves garlic coarsely chopped

1 1/2 pounds asparagus, cut into 2-inch lengths

1 tablespoon sesame oil

1/2 cup chopped, fresh basil leaves

Place scallops, ginger, and half the soy sauce in large bowl; toss.

Heat peanut (or vegetable) oil in a large wok or nonstick frying pan until very hot. Add garlic and stir until it begins to brown. (Be careful that garlic does not burn or it will turn bitter.)